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Recipe for Mushroom Barley Soup with Ham and Leeks

There's snow outside my window and I am getting my herbs from the grocery store, but no worries, I found a lovely package of fresh bay leaves at Wild Oats near my house. I was inspired to buy them when my herb blogging friend Mae asked a few weeks back what bay leaves are used for. "Soup, stew, and spagetti sauce," I muttered to myself. Turns out I was pretty much right. The leaves are not actually eaten, but are used to flavor dishes, usually things containing quite a bit of liquid.

When I did a little bay leaf research I found that bay leaves are the actual leaves of an evergreen type tree that grows mainly in the Mediterranean, particularly Turkey, but also in California. One internet site claimed that bay leaves, or laurel, promote good luck. Most sources mentioned the use of the leaves as a crown worn by royalty in ancient times.

The fresh bay leaves that I found appeared to be the California type, as most sources said Turkish Bay Leaves are shorter and less pointed.Some cooks prefer the Turkish ones, but the flavor of these was quite good.They were a beautiful, glossy green color. I used my fresh bay leaves to season three different kinds of soup, so I'll share one today and talk about the other two over the next few days.

Trim most of green top off of leek, trim roots, cut into 1/4 inch strips and cut into small dice, then wash thoroughly and drain. In large soup pot, saute leeks in olive oil for 3 minutes, add celery and carrots and saute 3-5 minutes more.

Add strained mushroom water, chicken stock, mushroom base if using, bay leaves and thyme. Simmer 30 minutes on low heat. Add diced ham, barley, and dried parsley and simmer one hour, or until barley is completely soft and flavors are well blended. You may need to add more water during the cooking time. Season with salt and freshly ground pepper. Serve hot, with a drizzle of best quality balsamic vinegar if you wish.

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Kel, this was the first time I had used fresh bay leaf, but the internet sources I found said it is used fresh or dried, so I think it is used both ways. I am guessing you are right though that it is most commonly used dried.

i remember a particularly gifted gardener friend mentioning that anywhere citrus could thrive indoors, bay would as well. haven't tried it yet, though.

fresh bay is awesome. those leaves look beautiful and the soup sounds delicious. I am in definitely a "soup-y" sort of mood.

Fresh bay leaves are good too in roast potatoes. The smaller red, white, orfingerlings work. cut them down the middle, not quite all the way, and tuck in a fresh bay leaf. even my low-carb friend savored two small ones with a pork roast :) if only i could learn to have such self control!

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